The ladies are back with another dish of leftovers. As the ladies head into the summer months they finish up the season strong. Jen finally dishes on what's new in her life, Yvonne give some updates of the hectic summer coming her.

We want to thank you all for sticking with us and enjoying our episodes. We are planning on returning as soon as everything of the summer has cooled down and we can't wait to share more recipes with you all and enjoying life to the last bite!

On today's menu: Butter Chicken
Jen finally cooks up her favourite butter chicken recipe. The ladies chat about life changes and challenges, while the kitchen fills with delicious sounds of a simple butter chicken recipe that anyone can do and everyone can enjoy! 

Butter Chicken 
Ingredients
- 3 Chicken Breast
- 1/2 cup Cashews
- 1 Yellow Onion sliced
- 1 8oz can of diced Tomato
- 3/4 cup Greek Yogurt
- 2 cloves of Garlic minced
- 2 Tbsp Olive Oil 
- 1 Tbsp Butter
- 1 Tbsp and 1 tspTumeric
- 1 Tbsp and 1 tspGaram Masala
- 1 Tbsp and 1 tsp Paprika
- 1 Tbsp and 1 tsp Ground Black Pepper
- 1/2 Cup Chopped Cilantro
- Salt to taste

Optional - Thai Chilies  to preference (2 used in this episode)

Cooking Instructions
1. Diced Chicken into Cubes
2. To the Chicken, add Olive Oil, Garlic, 1/2 cup of the Greek Yogurt, Tumeric, Garam Masala, Paprika, Black Pepper, and Salt, mix and set aside to marinate until ready to cook. 
3. To a dry pan on medium heat, add the Cashews and heat up until brown(recommend some charred) 
4. Add to Cashews butter, onions, and chilies and cook till onions are translucent. 
5. Add Diced Tomatoes, and remainder of Greek yogurt, and spices to the pans and let cook for 10 minutes. 
6. Blend sauce in blender until smooth. 
7. To the pan add some Olive Oil and Chicken and cook through. 
8. Once Chicken is cook add the sauce back into the pan and allow to cook. 
7. Add diced Cilantro and mix
8. Serve with Basmati Rice, Cauliflower Rice, or Naan, as you prefer, and top with Cilantro 

On the Menu today: Mexican Rice. 
Yvonne sizzles up some delicious Mexican Rice as Jen shares the insane details of her recent trip, and Yvonne's thought of a fully renovated house. 

Mexican Rice 
Ingredients
- 2 4 Roma tomatoes cored and quartered (see note 1)
- 1 onion peeled and quartered
- 1/3 cup olive oil or vegetable oil
- 2 cups long-grain white rice (see note 2)
- 4 cloves garlic minced
- 2 cups chicken broth or water
- 1 tablespoon tomato paste or one cube Consomate tomato bouillon (see note 3)
- Salt
- Minced fresh cilantro or parsley, for garnish (see note 4)
- Lime wedges for serving

Cooking Instructions
1. Adjust an oven rack to the middle position and preheat oven to 350 degrees.
2. In a food processor or blender, puree the tomatoes and onions until smooth. Measure 2 cups of puree, pouring off and discarding any excess.
3. In a large Dutch oven or a 3-quart saucepan, heat oil until shimmering. Add the rice and sauté, stirring frequently, until light golden in color, about 10 to 15 minutes.
4. Stir in garlic until fragrant, about 30 seconds. Stir in tomato mixture, broth or water, tomato paste, and salt to taste (I like 1 1/2 teaspoons). Bring to a boil.
5. Cover (or transfer to a baking dish and cover) and bake until the rice is tender and the liquid is absorbed, about 30 minutes. Stir halfway through baking time.
6. Fluff rice with a fork. Fold in cilantro or parsley (if using) and season to taste with salt.
7. Serve with lime wedges.

Welcome back to another Leftovers episode. 
The ladies chat about their recent food choices, including matzos and Korean food. Yvonne shares about her travel experience and momentary lapse of reality. Jen admits to her bald eagle misunderstanding and shares about her experiences at the local storage units. 

On the menu today; French Dip Sandwiches. 
Jen makes a startling admission, well, two actually about her internet browser and spoilers. The ladies talk about the weather and Yvonne's realization that she is now the "stink" 

French Dip Sandwiches
Ingredients
- 2-3 lb roast
- 3 cups broth
- 1 packet italian seasoning
- 1 packet Au Jus or Brown Gravy
- 1 packet Onion soup
- Salt and Pepper
- French bread/hoagie buns/some kind of crusty bread
- Cheese if desired: Swiss/Provolone

Cooking Instructions
1. Salt and Pepper the Roast
2. Put it in the crockpot
3. Mix seasoning packets and broth together and pour around the roast
4. Cook for 4-6 hours. 
5. Once the meat is cooked, cut bread in half or open them for sandwiches
6. Load with meat/cheese.
7. Place in the oven and set your broiler on low until the cheese has melted or bread is slightly toasted.
8. Pour broth in a bowl to serve alongside the sandwich.

On the Menu Today: Red Roasted Pepper Bolongese
The ladies chat through making a delicious homemade sauce inspired by Not Another Cooking Show They chat about Thistle Brook Farm, enjoying the probiotics of pickled food as well as the new world of kiefer not to mention both Jen and Yvonne's disappointment in eating food that has turned.

Red Roasted Pepper Bolongese
Inspried by Not Another Cooking Show Sausage and Pepper 'Bolongese'
Ingredients
2 Red peppers, Sliced Thin
1 Onion, Sliced Thin
1 1/2 Lbs Hot Italian Sausage, removed from their casings
3 Tablespoons Olive Oil
1 Tablespoon Chopped Calabrian Chilli
2 cloves of Garlic, Sliced Thin
2 Tablespoons Tomato Paste
4 Tablespoons of Vodka
1 Pint (2 Cups) of Heavy Cream
Salt to taste

Served with a short Pasta of your choosing.

Cooking Instructions
1. To remove the skin of the peppers, Cut the cheeks off of the pepper so that all that remains are the seeds and the core and coat with a touch of oil and then place in the oven under the broilers and cook until the skin starts to char slightly, moving the peppers around until evenly charred all the way around. Once charred, place in a bowl and cover in plastic wrap and let it steam for 15 minutes. While that steams, prep the rest of the ingredients.
2. Slice the onion and garlic thinly.
3. By now the peppers should be steamed. Using your knife, scrape the skin off the peppers and cut them into thin slices.
4. In a large sauté pan and get it preheated on medium-high heat. Add a few tablespoons of olive oil and then get the onions in first to get them going. Season with salt and once softened and begins to turn translucent, add the peppers. Cook for a few minutes until the onions are fully translucent and soft and start to brown slightly. You just want to cook them until they are soft enough to blend smoothly.
5. Add the garlic, and Calabrian chilis and cook until the garlic softens and begins to slightly brown around the edges.
6. Add two tablespoons of tomato paste and then incorporate that into the vegetables and cook for 2-3 minutes.
7. Turn the heat off and deglaze with the vodka. Then slowly add the pint of cream, let cool slightly and then blend until smooth. (If keeping meatless skip to 10)
8. In a high rimmed sauté pan that has been preheated on high heat, add a few tablespoons of olive oil and then add the sausage(chopped up). Cook until brown and even frying.( Deglaze the pan with a little more vodka or pasta water)
9. Add the sauce to the sausage to the pan and let it simmer on low heat for about 15 minutes 
10. Cook desired pasta. Then 1-2 minutes before the pasta is perfectly cooked, add it to the sauce with a tablespoon or two of the pasta water, allowing to mix together to ensure all pasta is covered with sauce, and the pasta is cooked. 

Leftovers are on the table again today. 
The ladies catch up on their lives, laughing all the way through. They talk about their love of different hot sauces, as well as their love of popcorn and movie theaters, specifically Korean ones. Yvonne shares updates on her springtime flowers, as Jen shares her introverted-extravert tendencies not to mention her vegetarian meat-lover theory and they share the common thought on the difficult choice of the last bite.

On today's Menu: a Pizza Omelet(Or Omelette for you non-Americans) 
Jen's cooking up one of her household favourites, while Yvonne shares her woes of an Eggless life. Jen shares her recent mistakes in timing and tv shows which leads to a chat about the world's obsession with the crime/true crime genre. 
Podcast Jen Recommended: Murder with My Husband

Pizza Omelet/Omelette
Serves 2
Ingredients:
- 4 Eggs
- 2 tbsp Milk
- Salt to taste 
- 1 tsp Pepper
- 1 tsp Garlic Powder
- 1 tsp Chili Flakes
- 3 tsp Oregano
- 2 Red Vine Tomatoes
- 1 tsp Oil 
- 1 knob Butter
- Mozzarella Cheese shredded(Or cheese of your choosing. Cheddar is amazing!)

- Pizza toppings of your choice(Pepperoni, Bacon, Ham, Sausage, Peppers, Mushrooms, etc.) 

Instructions
1. In a bowl add Eggs, Milk, Salt, Pepper, Garlic Powder, Chili Flakes, Oregano and beat together with whisk or fork until aerated.
2. Cut Tomatoes into 1/4' sized slice(medallions) to get approximately 8 slices total.
3. In an 8' pan, add oil and butter and turn to medium heat and wait till the butter has fully melted and begins to bubble. 
4. Add Tomato slices to the pan and cook for approx. 1 minute and then flip each slice to cook fully on the other side, and then again fro approx. 1 minute. 
5. Add beaten egg mixture to the pan slowly to not disturb the tomatoes too much. 
6. Let cook for about 2 minutes and then cover with lid until the eggs are almost cooked all the way through, checking the edges of the eggs to ensure it is not sticking to the pan. 
7. Add Pizza toppings to the eggs, then add cheese on top. Add a sprinkle of Oregano to the top. Cover until the cheese Melts. 
8. Slowly remove from the pan(Hopefully will just slide right out of the pan) 
9. Serve with a side of potatoes or on its own and enjoy!